Spicy Creamy Penne with Sausage and Peas
Makes 4-6 servings
Equipment
- Large pot
- Large skillet
Ingredients
- 1 Tbsp olive oil
- 1 small onion diced
- 6 cloves garlic minced
- ¾ lb. spicy Italian sausage or mild if you prefer, casing removed if necessary
- 1 4.5 oz tube tomato paste
- 2-4 Calabrian chilis chopped
- ½ cup white wine
- ¾ cup heavy cream
- ½ cup packed sliced sun-dried tomatoes
- 1 lb. penne
- ½ cup grated pecorino romano plus more for serving
- ½ cup frozen peas
- Kosher salt and pepper
- Fresh basil leaves torn
Instructions
- Bring a large pot of water to a boil for the pasta.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add in onions and garlic and sweat until softened.
- Add in sausage and cook, breaking it up with a wooden spoon, until browned.
- Add tomato paste and cook for about 5 minutes, until it darkens in color. Stir in Calabrian chilis.
- Deglaze the pan with white wine, scraping the bottom on the pan to release yummy bits.
- Add cream and sun-dried tomatoes and stir. Let simmer on low while you cook the pasta.
- Generously salt your pasta water and drop penne into boiling water. Cook to al dente.
- Add drained pasta to pan with sauce along with splashes of pasta water.
- Stir in cheese and peas. Add more pasta water as necessary. Season with salt and pepper if needed.
- Serve with topped with fresh basil and additional cheese on top if desired.
Tried this recipe?Let us know how it was!
Spent this weekend in relaxing and making some of your recipes. Made this one today and came out good. I didn’t have calabrian chili’s available in the area, I’ll have to order these. What dry white wine would you suggest for this dish? I used what I had, but not to satisfied with it. Want to try a different white.
On to your rustic bread now…